Nov 14, 2017

Maple Glazed Duck Breast (with Duck Fat Potatoes Side Dish)

One duck breast should be enough for two people, but if you would like to indulge a little, go for two duck breasts. Don't worry about the glaze, the portion for the glaze listed below should be just enough for two duck breasts. 

Maple glazed duck breast with some duck fat potatoes -

Ingredients (for two)?

  • 1 to 2 duck breast
  • 1 potato
  • 1 small onion
  • 1/2 lemon or other type of yellow citrus
  • 1/3 cup peas
  • 1/4 cup dry white wine
  • Some salt 
  • Some freshly ground black pepper
  • Some freshly ground rainbow peppercorns (optional)
  • Some extra lemon zest (garnish)


  • 2 tablespoons maple syrup
  • 1/4 teaspoon lemon zest
  • Tiny pinch cayenne pepper powder (optional)


Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius. Line a baking dish or baking sheet with foil. 

Peel and dice the potato into tiny cubes. Peel and chop the onion into tiny squares too.

Mix all the ingredients under the "glaze" section and set aside for later use. 

Rest the duck breast in room temperature for about 10 minutes before cooking. Trim off any excess skin if desired. Score the skin crosswise but be careful not to cut through the meaty part. 

Season both sides with some salt and black pepper.

No need to drizzle any oil to the pan. Transfer the duck breast to the pan skin side down. Turn to medium high heat and slowly searing the skin till the fat starts to render. It'll take a few minutes. Sear till the skin turns brown and crispy, you can check the texture by poking with spatula and get a feel of it. 

Scoop out excess fat if needed, save that for other dishes or the potato side dish we're going to prepare later. 

Transfer the duck breast to the prepared baking dish, skin side up. Brush the skin with maple glaze then into the oven for about 5 minutes. Take out the baking dish and reapply the glaze again. Back to the oven and bake for another 5 minutes. Plus and minus few minutes depending on the thickness of the duck breast.

Once ready, remove the breast from heat and let it rest for 5 to 10 minutes before slicing.

While the duck breast is baking in the oven, use the residual duck fat to quickly put together a potato side dish.

Leave about 2 tablespoons amount of duck fat in the same pan and turn to medium heat. Add in onion along with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Sear till the onion turns translucent.

Add in tiny potato cubes and sear till nearly reaches desired texture. Add some wine when the mixture appears too dry. Towards the end, add in the peas and cook for another minute or two. Taste and see if more salt is needed.

Plate the potato side dish first then transfer the duck breast slices over. Garnish with some freshly ground rainbow peppercorns and some lemon zest right before serving. 

Ideally, the center of the duck breast should be slightly pinkish for a softer bite. It might take a few practices till mastering that perfect timing. I kind of overcooked the one shown in the pictures but the glaze still made the duck tastes pretty good, like a maple syrup infused barbecue sauce slathered all over. 

Until the next perfectly cooked pinkish slices of meat, I am more than happy to devour trial and error duck breasts.

Other duck breast recipes:

Nov 8, 2017

Not Baking but Stir-Frying This Time - Mentaiko Mushrooms 2017 Version

Only until I finished editing all the pictures and started searching other mentaiko recipes on my blog, surprisingly there was already one old post back in 2012 for mentaiko mushrooms. So I carefully compared the 2012 post with the most up-to-date version here. Well, they're almost the same with just a slight variance on the ingredients used.

This 2017 version did not include Japanese mayonnaise, but with the addition of garlic slices. In a way the older version tastes more like an otsumami/beer food, and this updated version serves better as a side dish, especially if you are looking for something that works well for bento box.

So here it is, the mushrooms made with lunchbox side dish in mind.

Mentaiko mushrooms 2017 -


  • 1 bundle enoki mushroom
  • 1 bundle bunapi mushrooms
  • 1 bundle shimeji mushrooms
  • 3 1/2 to 4 tablespoons mentaiko (about 2 sacs)
  • 2 tablespoons unsalted butter
  • 2 garlic cloves
  • Small pinch salt
  • Some dried seaweed threads or flakes


Peel and slice the garlic cloves. Trim off any tougher ends then rinse and pat dry all three kinds of mushrooms.

Remove fish roe from the sac/membrane -

Add the butter and garlic slices to the pan and turn to medium high heat. Add a small pinch of salt. Wait till the butter starts to melt and gently cooking the garlic slices. 

Just a little bit of salt at first to help drawing out some excess moisture from the mushrooms. The mentaiko can be quite salty, so try to avoid over-salting the dish, you can always add more salt in the end.

Transfer all the mushrooms to the pan and stir-fry till softened and shrink by about half of their original size.

Mix in mentaiko and cook for another minute. Taste and adjust the flavor with more salt if needed.

Plate the mushrooms and garnish with dried seaweed threads or dried seaweed flakes.

Some people like to add salt last minute when cooking mushrooms, that way the mushrooms won't shrivel too much. It's completely up to you. The amount of salt used here were so little, looking at these images you'll see that the mushrooms are still "plump" in some way. Moreover, by drawing out some moisture early on and just let these mushrooms cook in their own juice create another kind of deliciousness. Give it a try and you'll see.

Other recipe using mentaiko -